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Tuesday, June 21, 2016

Bengali Omelette Curry / Bengali Fried Egg Curry

Some recipes never get
old. Such a recipe is this Fried Egg Curry. When puffed soft omelettes gets
soaked with the fine aromatic gravy, the only thing bound to happen is a
bombastic curry. With rice or chapatti...this fried egg version of “Dimer Kosha”
is a curry to crave for.

Step by Step Process:

Fry the eggs with some onions, green chillies and salt.

Heat the oil and saute garlic in it.

Add onions and some salt and cook until lightly brown.

Add the chopped tomatoes and cook until the tomatoes become completely mushy and the oil starts to ooze out.

Add the powdered spices and simmer for 2 minutes.

Add some water and potatoes (if using) and simmer until the potatoes are cooked completely and you get a smooth curry. Finish with some garam masala powder and fresh chopped coriander leaves.

Bengali Omelette Curry /
Bengali Fried Egg Curry

Serves 4

Ingredients:

8 eggs

2 onions – finely chopped

2-3 green chillies –
finely chopped

2 tomatoes – chopped

6 cloves of garlic –
minced / paste

1 inch ginger – minced /
paste

2 medium potatoes – peeled
and halved (optional)

2 tsp turmeric powder

2 tsp red chilli powder

1 tsp cumin powder

1 tsp coriander powder

A pinch of garam masala
powder

A handful of fresh
coriander leaves

½ cup of pure virgin
mustard oil

Salt

1 tsp sugar

Method:

Fry the eggs with some
onions and green chillies.

Keep them aside.

Heat the oil in a kadai
and fry the potatoes in it until golden. Once done keep them aside.

Add the garlic paste to
the remaining oil.

Sauté the garlic for a
minute or until you get the pungent garlic aroma.

Add the chopped onions.

Sprinkle some salt and
sugar over the onions and cook them until lightly golden.

Add the chopped tomatoes
and minced ginger and chopped green chillies to them.

Stir and cook until
tomatoes are completely cooked and the oil starts to separate.